Licensing

Most food establishments that slaughter, process, or sell raw meat need some type of meat license. 

ODA exemptions

  • Individuals slaughtering or processing meat or poultry, for personal use, are exempt from licensing.
  • Poultry growers slaughtering no more than 1,000 poultry per year for direct retail sales are not required to obtain an ODA license.

Federal jurisdiction and inspection

  • The United States Department of Agriculture (USDA) Food Safety Inspection Service (FSIS) has jurisdiction over most meat establishments.
  • With the exception of custom slaughtering, The Federal Meat Inspection Act requires all amenable species (cattle, sheep, swine, goats, horses, mules and other equines) to be slaughtered under continuous FSIS inspection.
  • With exception (custom slaughter and small firms), The Poultry Product Inspection Act requires that poultry (chickens, ducks, geese, turkeys and other domesticated fowls) be slaughtered under continuous FSIS inspection.
  • All post-slaughter processing of meat and poultry products for wholesale sales is subject to continuous USDA inspection.

Waste disposal

The Oregon Department of Environmental Quality (DEQ) regulates waste discharge in Oregon. Up to 20-tons (40,000 pounds) of slaughter and processing waste can be composted on-site anually without a permit, as long as the composting process does not adversly affect surface or ground water. If waste is disposed of at permitted landfills, or into sanitary sewer systems, then firms raising, slaughtering, or processing poultry do not need to contact the DEQ or ODA regarding waste disposal. 

If waste is applied to crops or land, then a permit may be required. DEQ delegates the ODA Natural Resources Confined Animal Feeding Operations (CAFO) Program to issue permits to firms applying liquid animal waste (from raising, slaughtering, or processing) to agricultural land. Prior to treating wastewater on-site, firms must contact DEQ at 503.229.5696. Prior to land application of liquid waste, firms must contact ODA Natural Resources Program at 503.986.4700. 

Local government

In addition to complying with USDA, ODA and DEQ requirements, firms that raise, slaughter or process poultry must comply with local requirements. Local governmental agencies that may have authority over poultry operations include city planning, county planning, county on-site septic and the local Fire Marshall. It is important that poultry firms contact their local government prior to operation to ensure their proposed activities are in compliance.

Resources

Best Practices Guide to Open Air Poultry Slaughter (OSU)

Document

Big Five Organisms

Norovirus, Hepatitis A Virus, Salmonella Typhi, Shigella SPP., and E. Coli 0157:H7 Document

Boiled Water Advisory Information

Boiled Water Advisory Information from CDC Website

Chicken from Farm to Table

Website

DEQ, Water Quality Program

Website

Food Code

The food code is used to regulate retail stores and retail meat and bakery, Plan Review section 8-201.11 Document

Food Code Fact Sheet # 1 No Bare Hand Contact

Document

Food Code Fact Sheet # 2 Reduced Oxygen Packaging Without a Variance Requires HACCP

Document

Food Code Fact Sheet # 3 Variances

Document

Food Code Fact Sheet # 4 Cook/Chill and Sous Vide Requires HACCP

Document

Food Code Fact Sheet # 5 Employee Illness Policy

Document

Food Code Fact Sheet # 6 Consumer Advisory

Document

Food Code Fact Sheet # 7 Allergens

Document

Food Code Fact Sheet # 8 Wild Mushrooms

Document

Food Code Fact Sheet # 9 Pet Dogs in Outdoor Designated Seating Areas

Document

Food Code Fact Sheet #10 Proper Glove Use

Document

Food Code Fact Sheet #11 Cut Leafy Greens

Document

Food Code Fact Sheet #12 Cut Tomatoes

Document

Food Code Fact Sheet #13 Probe Thermometers

Document

Food Code Fact Sheet #14 Sprouting Seeds or Beans

Document

Food Code Fact Sheet #15 Pest Control Plans

Document

Food Code Significant Changes

Significant Changes to the 2013 ODA Food Code Document

Food Employee Interview

Document

Food Employee Reporting Agreement

Document

Food Safety Plan Review Requirements-English

Plan Review Requirements Document

Food Safety Plan Review Requirements-Spanish

Plan Review Requirements Document

Guidance for Determining if a Poultry Processing or Slaughter Operation is Exempt

Website

Inspection for Food Safety: The Basics

Website

Manager Certification

Certificates that will meet the food protection manager requirements in the food code. Document

Meat Law: Labeling and inspection of meat and meat food products

Law or rule

Meat Law: Meat Sellers and Slaughterers

Law or rule

Meat Licensing Information

Website

Meat Regulation

Meat Regulations, Poultry Exemption Regulations (OAR 603-028-0710) Law or rule

Mushroom Buyer Certificate

Document

Oregon State University (OSU), Small Farms, Poultry

Website

Pet Food Regulation

Law or rule

Poultry Product Inspection Act

Law or rule

Retail HACCP Guidance

Document

Service Animals Brochure

Document

Service Animals Definition and Requirements from Department of Justice (2011)

Document

Service Animals Poster

Document

USDA Federal Grant of Inspection Guide

Website

USDA FSIS

Website

Variance Application

Editable Word document Document

What you need to know about manufacturing and labeling pet food and treats

Document

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More info from ODA​​

Confined Animal Feeding Operations (CAFO)

Agricultural Water Quality​

Contact

Main Office
Food Safety
635 Capitol St NE
Salem, OR 97301
Phone: 503-986-4720
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